Crab Cakes

Recipe Ingredients

12 oz	340g	Dungeness crabmeat - cooked
5 oz	142g	Fresh sourdough bread crumbs
1		Egg white
2 tablespoons	30ml	Mayonnaise
1/2 tablespoon	7.5ml	Sambal
2 tablespoons	30ml	Chopped fresh chives
1		Lemon - juiced
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Vegetable oil
1		Arugula - washed, trimmed
		Brown Butter Tomato Vinaigrette
4 tablespoons	60ml	Unsalted butter - divided
1		Shallot - minced
2		Bay leaves
4		Tomatoes - peeled, seeded,
		And chopped
1		Orange - juiced
2 tablespoons	30ml	Chopped fresh chives
1 tablespoon	15ml	Sherry
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.

Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.

Brown Butter-Tomato Vinaigrette: Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.

This recipe yields 2 to 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B16) - from the TV FOOD NETWORK

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